Chicken with red cabbage
March 2, 2011 by Robin Ellis
- Red cabbage is a member of the strangely named cruciferous family of vegetables (the four petals of their flowers are in the shape of a cross), together with broccoli, cauliflower, brussels sprouts, kale, and bok choy. These are super vegetables with many health benefits claimed for them.
- Adapted from a Marcella Hazan recipe it has the advantage of being an all-in-one dish. The chicken stays beautifully moist under its warm overcoat of collapsed cabbage.
- 1 chicken–cut up into eight or more pieces
- 1 red cabbage (at least 1lb/450gm)–quartered, the white stem removed, and thinly sliced
- 1 largish onion–peeled and thinly sliced
- 2 cloves of garlic–peeled and roughly chopped
- 6 tablespoons olive oil
- 8 tablespoons red wine
- salt and pepper
- Choose a casserole or terracotta pot large enough to hold the chicken pieces in one layer.
- Soften the onion and garlic in the oil until the garlic begins to colour–about 10 minutes.
- Add the cabbage and coat it well with the oily onion and garlic mix. Cook for 15 minutes, turning it over from time to time.
- Season the cabbage well, then bury the chicken pieces underneath it.
- Pour over the red wine and cover the pot.
- Cook for 40–45 minutes, turning the contents over from time to time and taking care it doesn’t burn.
Posted in Food, Recipes | Tagged chicken, chicken with red cabblage, Marcella Hazan, red cabbage | 1 Comment
Robin Ellis 
“To live is the rarest thing in the world. Most people exist, that is all.” -Oscar Wilde